Creamy Chicken on Linguine

Heat butter, olive oil, and garlic in a large sauté pan over medium heat.

Cook chicken in hot butter mixture until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

Remove chicken to a plate to cool slightly, then slice diagonally into long strips.

Reserve butter mixture in the pan.

Meanwhile, bring a large pot of salted water to a boil.

Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes.

Drain and set aside.

Reheat butter mixture in the pan over medium heat.

Add onion and sauté, stirring often, until onion is soft but still white.

Add water and bouillon; bring to a boil and simmer, uncovered, for about 10 minutes.

Stir in cream, Parmesan cheese, milk, and green onions until sauce is well combined.

Place linguine in a large bowl.

Arrange chicken slices in a decorative pattern on top.

Pour sauce over chicken and around linguine.

Garnish with parsley to serve.